Ingredients with Measurements:
- 2 cups of milk powder
- 1 cup of all-purpose flour
- 1/2 cup of ghee
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 cup of sugar
- 4 cups of milk
- 1/2 cup of condensed milk
- 1/2 tsp of cardamom powder
- 1/4 cup of chopped pistachios
Special equipment needed:
- Large mixing bowl
- Non-stick pan
- Slotted spoon
- Pressure cooker
- Mixing spoon
- Serving dish
Step-by-step instructions:
1. In a large mixing bowl, combine 2 cups of milk powder, 1 cup of all-purpose flour, 1/2 tsp of baking powder, 1/2 tsp of baking soda, and 1/2 cup of ghee. Mix well to form a smooth dough.
2. Divide the dough into small balls and flatten them slightly. Heat the non-stick pan and fry the balls until they turn golden brown. Set them aside.
3. In a pressure cooker, add 4 cups of milk, 1/2 cup of condensed milk, 1/2 tsp of cardamom powder, and 1/2 cup of sugar. Mix well and bring it to a boil.
4. Add the fried balls to the milk mixture and cook for 2 whistles on medium heat.
5. Once the pressure is released, open the cooker and transfer the Kalojam Rasmalai to a serving dish.
6. Garnish with chopped pistachios and serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 45g
Protein: 10g
Substitutions for ingredients:
- Ghee can be substituted with butter or oil.
- Milk powder can be substituted with almond powder or coconut powder.
- Pistachios can be substituted with almonds or cashews.
Variations:
- Kalojam Rasmalai can be made with saffron milk instead of cardamom milk.
- The dough can be flavored with rose water or orange zest.
Tips and tricks:
- Make sure the dough is smooth and without any lumps.
- Fry the balls on low heat to ensure they are cooked evenly.
- Add a pinch of saffron to the milk mixture for a richer flavor.
Storage instructions:
Kalojam Rasmalai can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Kalojam Rasmalai can be reheated in the microwave or on the stovetop in a pan with a little bit of milk.
Presentation ideas:
Serve Kalojam Rasmalai in a white serving dish with chopped pistachios sprinkled on top.
Garnishes:
Chopped pistachios
Pairings:
Kalojam Rasmalai can be paired with hot chai or coffee.
Suggested side dishes:
Kalojam Rasmalai can be served as a dessert on its own.
Troubleshooting advice:
- If the balls are too hard, add a little bit of milk to the dough to make it softer.
- If the milk mixture is too thin, add a little bit of cornstarch to thicken it.
Food safety advice:
Make sure the milk is boiled properly before adding the Kalojam Rasmalai balls.
Food history:
Kalojam Rasmalai is a popular dessert in South Asian cuisine and is believed to have originated in Bengal.
Flavor profiles:
Kalojam Rasmalai has a sweet and creamy flavor with a hint of cardamom.
Serving suggestions:
Serve Kalojam Rasmalai chilled for the best taste.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian